Articles

• Substitusi Pati Sagu dalam Pembuatan Mi Basah dengan Penambahan Sari Wortel (Daucus carrota L) Substitution of Sagu Starch in the Production of Wet Noodles with the Addition of Carrot (Daucus carrota L)

  Tusye F Batuwael, Febby J Polnaya, Gelora H Augustyn

  1-10

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  Abstract views 353 | PDF downloads 249 | DOI https://doi.org/10.30598/tsiam.2023.3.1.1
• Pemanfaatan Buah Sukun di Maluku menjadi Tepung Sukun Utilization of Breadfruit in Maluku into Breadfruit Flour

  Meitycorfrida Mailoa, Chintya G C Lopulalan, Siti A Nurlette

  11-16

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  Abstract views 154 | PDF downloads 94 | DOI https://doi.org/10.30598/tsiam.2023.3.1.11
• Karakteristik Fisikokimia dan Organoleptik Gula Merah Cair Asal Pulau Kisar Provinsi Maluku Physicochemical and Organoleptic Characteristics of Liquid Brown Sugar from Kisar Island Maluku Province

  Abraham Yohanis, Vita N Lawalata, Gilian Tetelepta

  17-26

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  Abstract views 109 | PDF downloads 55 | DOI https://doi.org/10.30598/tsiam.2023.3.1.17